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Tuesday, October 12, 2010

Almond Brittles

These almond brittles are a snap to make and are super yummy. This is not my recipe, it's Rachel Allen's. But I would recommend some changes. I will post the original recipe and how I will make them next time. If you like toffee/brittle and enjoy the crunch, stick with Rachel's recipe. If you want to live dangerously, try my version. The goal is to produce a bit more of a chewy toffee than a brittle. But I haven't gotten try mine yet, I just have the changes noted for next time.

Before you begin this recipe, it's necessary to have everything ready to go. Once the sugar mixture has carmelized, you must work quickly as it starts to set as soon as you remove it from the heat. Have a cookie sheet ready and two large spoons to scoop out the mixture into the individual almond brittles.

Rachel's recipe - Almond Brittles

Lightly roast 3/4 cup sliced almonds in a 325 degree oven for 3-4 minutes, until they are barely golden brown in color.

On stovetop over medium heat:
1 cup sugar
6 tablespoons water
7 tablespoons salted butter

Bring to a boil for 8 minutes; stirring frequently but not constantly. Basically, don't let the mixture burn. (She didn't use a candy thermometer, but I am not that brave. I did use one and 8 minutes got the to 302 degrees, the "hard crack" stage) Remove from heat and immediately stir in the almonds. Working quickly, using two spoons, scoop up a small amount of the mixture and slide it onto a cookie sheet to make individual almond brittles.

In small saucepan, gently melt 1/2 cup of dark chips over low heat. Allow the brittles to cool a bit before placing a dab of chocolate a top each brittle. You don't want the chocolate to just melt all down the sides and get runny.


Lish's recipe - Almond Toffee Chews
Don't get me wrong, they are very tasty. But I'd like them to be a bit more chewy, and not as much of a "brittle".

Lightly roast 1 cup sliced almonds in a 325 degree oven for 3-4 minutes, until they are barely golden brown in color.

On stovetop over medium heat:
1 cup sugar
6 tablespoons water
7 tablespoons salted butter

Bring to a boil over medium heat and using a candy thermometer take the mixture to just under 285 degrees, the "soft crack" stage (I am guessing this is around 5-6 minutes). Immediately remove heat and gently stir in the almonds. Working quickly, using two spoons, scoop up a small amount of the mixture and slide it onto a cookie sheet to make individual toffee chews.

In small saucepan, gently melt 1/2 cup of dark chips over low heat. Allow the toffee chews to cool a bit before placing a dab of chocolate a top each brittle. You don't want the chocolate to just melt all down the sides and get runny.

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